Dharmafrog

J’s Parfaits

Part One
Cupcakes

Things You’ll Need

* Betty Crocker Dark Chocolate cake mix
* 1 1/3 cups of water
*1/2 cup of Canola Oil
* 3/4 cups of Egg Beaters or 3 eggs
* Cupcake pan
* Cooking Spray
* Mixer

Mix cake mix, water, canola oil, and egg beaters.
Generously spray cupcake pan with cooking spray.
Pour batter in each cup 3/4 of the way full. (makes 24 cupcakes)
Bake for 20-22 minutes in a 250 degree oven.
Let muffins cool on a plate in the refrigerator.

Part Two
Mousse

Things You’ll Need

* 1 Cup Heavy Whipping Cream
* 2 sugar free double chocolate Jello Pudding Cups
* 4 Tbs granulated (Organic White Cane) sugar
* Mixer (chill the bowl for 7-10 minutes)
* Mixing bowl
* Soft Spatula

In a mixer, whip the whipping cream for 40 seconds.
Continue whipping on high until firm peaks occur, adding sugar slowly throughout whipping.

In a mixing bowl, add pudding cups.
Gently fold 1/3 of the whipped cream into the pudding, until incorporated fully.
Continue folding the remaining cream 1/3rd at a time, until fully mixed.
Keep cold in refrigerator until ready to use.

“Folding is an art” -James Mathias
I think you could use cool whip for this too, but apparently if you do, James will laugh at you.

Part Three
Putting It All Together

Things You’ll Need

* Chocolate Cupcakes
* Chocolate Mousse
* Pudding cups
* Ready Whip (whipped cream in a can)
* Dark Chocolate candy bar
* Vegetable slicer
* 2 serving spoons
* Dessert cup (chilled in freezer for 5 minutes)

Set out dessert cups, in each one, put one pudding cup, a cupcake, a few spoonfuls of mousse, top with ready whip.
Using the veggie peeler, shave the side of the chocolate bar over the dessert cups, making shavings.

Serve right away, with a spoon and a smile!